Scrambled Huevos Rancheros Bowls

 

I wanted to make us something Tex-Mex the other day for our brunch/supper.  (More often than not we eat our big meal of the day at noon.)I quite like Tex-Mex flavours.  Cooking Tex Mex is somewhat of a challenge over here, because we can't always get the right ingredients.  Its getting better though, thank goodness. 

 

If we could get canned chopped green chilies or green enchilada sauce I would be one very happy camper!

 

I had some leftover cooked potato.  So I chopped these up along with some onion and fried them in a bit of oil, seasoning them with salt, pepper and mild chili powder until golden brown. 

 

I heated some cooked pinto beans with some salsa in the microwave.  You could use a small tin of refried beans in their place if you wanted to.

 

Then I scrambled some eggs along with some cheddar, green Tabasco sauce and milk.  Delicious! 

 

I also warmed some tortillas in my favourite way of doing so . . .  holding them over the flame of a gas burner until the bubble and turn golden brown.  I had all of my other ingredients ready to go, or mise en place as it is called in restaurants.

 

Once everything was heated and cooked, I was set to go and go I did . . .

 

Each bowl got a layer of browned potatoes, topped with some of the beans, and finally the scrambled eggs.  I sprinkled cheese over top, which melted perfectly from the heat of the eggs . . .

  

A scattering of crumbled back bacon, some spring onions and a nice splash of green Tabasco sauce and we were good to go!

Yield: 2Author: Marie Rayner

Scrambled Huevos Rancheros Bowls

prep time: cook time: total time:

Tex Mex Flavours served in individual bowls along with your favourite accompaniments!  Makes a great breakfast or even a light supper.

ingredients:

• 2 tsp light olive oil
• 175g cooked potato cut into cubes (1 1/2 cups)
• 1 small onion, peeled and diced
• 1/4 tsp salt
• black pepper to taste
• 1/2 tsp mild chili powder
• 1 small can of pinto beans (250g/7 1/2 ounces), drained and rinsed
• 90g grated strong cheddar cheese (3/4 cup, divided)
• 120ml tomato salsa (1/2 cup)
• 2 corn or flour tortillas (heated)
• 1 spring onion, trimmed washed and thinly sliced
• 1/2 TBS butter
• 3 large free range eggs, beaten with a fork
• 1 TBS milk
• 1 tsp green Tabasco sauce

Optional accompaniments:

• cooked bacon or sausage, crumbled
• chopped or grilled fresh tomatoes
• green or red hot sauce
• salsa as desired

instructions:

1. Heat the olive oil in a large skillet over moderate heat. Add the potatoes and onions. Season with salt, pepper and chili powder, and cook, stirring occasionally, until golden brown. Remove and keep warm.
2. Heat the pinto beans in the microwave along with the tomato salsa.  Keep warm.
3. Wipe out the skillet. Beat the egg together with 1/3 of the cheese, the milk and the green Tabasco sauce. Heat the butter in the skillet until it begins to foam. Tip in the egg mixture. Let sit for about 30 seconds and then with a wooden spatula start to scrape the cooked egg from the outside into the centre of the pan, folding and stirring as you go. Don’t rush it. You don’t want to over cook them, neither do you want to under cook them. You just want to cook them until they all pull together into soft creamy lumps, not dry curds. This should take several minutes.  Season to taste with salt and pepper. (Bear in mind that they will continue to cook as they sit.)
4. Scoop the cooked potato mixture into two heated pasta bowls or serving plates.  Top each with a portion of beans.  Divide the  hot scrambled eggs between the bowls.  Top with cheese, then spring onions.
5. Serve immediately with your hot tortillas and any desired accompaniments. 

Created using The Recipes Generator

 

This was simple, hearty and delicious.  I served some extra salsa on the side and I had grilled some tomatoes that we ate along with them as well.  Yummy yummy! 

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